Food Safety

Food Safety Reviews

Food Safety Resources Reviews

Disclaimer

General Information

Title: Food Handling is a Risky Business: Training Module

Producer/Publisher: University of Massachusetts Extension Nutrition Education Program

Review Date: 5/1/2003

Format(s): Manual

Audience(s):
Parents/Family/Consumer, Educator, Food Services, Cooperative Extension

Detailed Information

Overall Comments On Resource Reviewed:

Positive Points of the Reviewed Resource:

A good basic training module for basic food safety and protection.

Negative Points of the Reviewed Resource:

The material could be updated to comply with 2001 Food Code.

General Comments:

A good basic training module that targets specific audiences and succeeds in providing good to very good training resources and plans for general participants as well as trainers.

Summary:

A good basic training module that targets specific audiences and succeeds in providing good training resources and plans for general participants as well as trainers. Overall, the material is well presented and is compliant with the 1999 Food Code, but could be updated to comply with 2001 Food Code.

Rating:

Recommended

PART I

All Materials

1. Content:

Purpose:

Purpose of resource is clearly stated in title or introduction

If not, please explain:

Organization:

Resource is well-organized and major points are presented clearly. Resource does not assume that reader has background information.

If not, please give specific examples:

Accuracy:

Information, technical or otherwise, is accurate and recommendations are current.

If not, please give specific examples:

The material references 40 degrees F as a minimum instead of 41 degrees F. In general, it is in compliance with the 1999 Model Food Code.

Consistency with Current Food Code

The latest version of the Food Code is used and the information is consistent with that code.

If not, please give specific examples:

The material was published prior to current 2001 Model Food Code, but general information is compliant with 1999 Food Code. Internal cooking temperatures are above stated Model Code temperatures, for example, pork 160 degrees F versus 145 degrees F.

Learning Activities, Questions, Projects, or Interactive Learning Tools:

Resource includes a variety of stimulating and interesting learning experiences, questions, projects, or suggestions for further action that will involve the audience (e.g., an activity where the participant rates their current food safety practices).

If not, pleae give specific examples:

The lesson materials are well presented with specific timed trainer lesson plans. Pre- and post-tests are provided for train-the-trainer and general student formats. The lesson plans are provided in Spanish as well as in English. Interactive scenerios, posters, fact sheets, and checklists are good to very good. Reprographic materials are provided in a basic easy-to-follow format. Participant and trainer recognition certificates are also provided to reinforce learning of food safety basics.

Special Interests:

Resource is geared toward special needs and interests of intended target audience(s).

If not, please explain:

Scope:

Scope of information is appropriate for target audience(s) and essential topics are discussed in appropriate detail.

Please explain:

The material also covers day care, shelter, and congregate food facility regulations and guidelines that are general enough to be modified for specific applications.

Summary:

All major ideas are summarized or reviewed to reinforce key concepts; summaries are easily identified.

If not, please give specific examples:

Objectivity/Sponsor Bias:

Subject matter is presented objectively and fairly. No brand name is mentioned or obvious sponsor bias.

2. Diversity:

Positive Role Models:

Positive role models are provided in text and illustrations. Role models are presented as having many roles, traits, and emotions.

If not, please explain

Multi-Cultural Representation:

Resource does not include any outright negative stereotypes concerning racial, religious, or ethnic groups.

If not, please give specific examples:

Instructional Aids:

If not needed, please explain:

The entire document is a training module.

Availability of Aids:

If aids do not exist or are not necessary, please explain:

Instructor’s Guide:

Instructor’s guide is included with suggestions for enhancing audiovisual presentation, pre-, and post-showing. Suggestions or follow-up learning activities/discussion questions are included.

If instructor’s guide is not included, is one needed?

Please explain:

Instructor Resources:

Instructor resources are included and reinforce the information provided in the curriculum.

If instructor resources are not included, should they be included to reinforce the information provided in the curriculum?

Please explain:

Student Resources:

Student resources are included and reinforce the information provided in the curriculum.

If student resources are not included, should they be included to reinforce the information provided in the curriculum?

Please explain:

Credits, References, and Resources (including dates, publishers, etc.):

Complete credits, current references, date produced, and resources listed are up-to-date (credits may be on video package).

If not, please give specific examples:

Part II

Print Resources Only
(if applicable)

Readability:
Vocabulary:

Vocabulary is appropriate for intended audience(s).Resource minimizes use of technical terms and if used, they are defined.

Yes

If not, please give specific examples:

Writing Style:

Main ideas are clear and flow smoothly.

Yes

If not, please give specific examples:

Writing Approach:

Writing approach is positive, personal and involves the reader. Active voice is used most of the time.

Yes

If not, please explain:

Supportive / Effective Illustration:

Illustrations contribute to the resource and are on the same page as their text references.Tables and graphs are simple, easy-to-read, and in a form requiring no further explanation.

Yes

If not, please give specific examples:

Illustrations contribute to the material and are on the same page as their text references.Active voice is used most of the time.

Yes

If not, please give specific examples:

Visual Quality:

Resource uses a heavy weight paper and print from one side cannot be seen on the other side. Text is written in a font size greater than 11 point type, is not difficult to read, and the main body of print is not written in capital letters.

Yes

Please comment:

Layout and Design:

Color, design, and layout of resource are attractive and stimulate interest without being too busy. A good balance between print and blank space is on the page.

Yes

Please comment:

Headings:

Clear headings are provided for each topic area.

Yes

If headings are not provided for each topic area, would they be helpful? Please explain:

Disclaimer: The National Environmental Health Association (NEHA) is a 501 (c)(3) not-for-profit professional society. As such, the sole purpose and mission of the organization is the educational and scientific advancement of the environmental health profession. In keeping with this mission, this article is provided for informational purposes only. It is designed to better inform our members about topical and relevant food safety resource and training materials available to the environmental health professional. It in no way represents the views, opinions or policy statements of the National Environmental Health Association (NEHA). Any opinions expressed about any food safety resource and training materials in this column (either expressly or implied) are solely and completely the responsibility of the author(s)and do not necessarily represent the views or opinions of the author(s) employer nor the views or opinions of the National Environmental Health Association (NEHA).